Banana Walnut Chocolate Chip Bread

Banana bread is considered a quick bread, meaning that it forced to rise, opposed to naturally rising yeast breads.

Baking powder was invented in the mid 1800’s in England by a chemist, Alfred Bird, who was trying to find an alternative for his wife who was allergic to yeast and eggs.

Anyways, fast forward a little bit to 1933, after the “rise” (haha) of baking powder, one of the first known banana bread recipes appeared in a Pillsbury cook book called Balanced Recipes. After this publication, banana bread took off and included many variations, from raisins, nuts, chocolate or even bacon if you’re feeling a little non-traditional today.

Our recipe includes walnuts for a crunch and added bonus of chocolate chips. Enjoy and stay tuned for future variations of banana bread! 🙂

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

Banana Walnut Chocolate Chip Bread


  • 1 Stick of Salted Butter (1/2 Cup)
  • 1 Cup Bakers Sugar
  • 1/2 Teaspoon Salt
  • 2 Large Eggs (Beaten)
  • 3 Ripe Bananas (1 Cup/Mashed)
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Baking Soda
  • 2 Cups Flour (Sifted)
  • 1 Teaspoon Cinnamon
  • 1 Cup Walnuts (Chopped)
  • 1 Cup Dark Chocolate Chips
  • Pam

Step 1: 

Preheat the oven to 350°F and grease a 9-inch loaf pan with Pam.

Step 2: 

In a small saute pan, toast your walnuts for three minutes of a low temperature. Set aside.

Step 3: 

In a stand mixer or using a hand mixer, cream together your butter and sugar until smooth and creamy.

Step 4: 

Next add the salt, eggs, mashed bananas, sour cream, and baking soda. Mix together.

Step 5: 

Fold in the flour and then mix in the walnuts and chocolate. Pour into the prepared loaf pan.

Step 6: 

Place loaf pan in oven and cook for about an hour or until a toothpick comes out clean. Let cool in a pan for ten minutes before transferring to a cooling rack.

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

Banana Oat Muffins

Finally! A non-lemon recipe! Today’s recipe comes from Running with Spoons, and we really, really, really, like this recipe. And it’s kind of healthy so that’s even more awesome.

There’s just something about the words: banana, chocolate and oatmeal that just sounds super comforting, and who doesn’t love healthy comfort food. These muffins are great for a quick morning breakfast or an afternoon snack.

Banana Oat Muffins


  • 1 Cup Greek Yogurt (Plain)
  • 2 Very Ripe Bananas
  • 2 Eggs
  • 2 Cups Old Fashioned Rolled Oats (Quick is okay as well)
  • 1/4 Cup Dark Brown Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Chocolate Chips
  • Cooking Spray

Step 1:  Preheat your oven to 400°, then line your muffin pan with your cupcake liners. Using your cooking spray, spray the inside of the cupcake liners. I know this step seems weird, but if you don’t, the muffins will stick to the liner. TRUST US. We missed this step the first time we made them. We suggest using Pam Baking, it smells tasty 🙂

Step 2:  Put the bananas, yogurt, eggs, oats, sugar, baking powder, and baking soda in a blender and blend until everything breaks down and is smooth. Banana Oat Muffins

Don’t be afraid of darker bananas! They have a wonderful banana flavor! Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

Step 3:  Pour the prepared batter into the cupcake liners. You can also sprinkle the tops of the muffins with more chocolate if you wish. Banana Oat Muffins

Step 4:  Bake for 15-20 minutes. The tops will be set and the toothpick will come out clean. These can be stored in an airtight container for up to a week. Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins